Arandis Dry Fish Factory is driving value addition in Namibia’s fishing industry through the processing and packaging of horse mackerel into dried fish products, creating opportunities for local employment while seeking to expand production through modern drying technology.
The company has invested N$1.4 million in a fish-drying machine as part of efforts to improve production efficiency, reduce post-harvest losses and expand access to domestic and potential export markets.
The company processes locally sourced fish for households, retailers, restaurants and wholesalers, with plans to increase production capacity and strengthen its position in the processed fish market.
The initiative forms part of efforts to increase the economic value derived from Namibia’s marine resources by expanding local processing activities and supporting employment across the fisheries value chain.
Arandis Dry Fish Factory Executive Director David Ipinge said dried fish could also provide an affordable and practical source of protein for Namibian households, particularly as the country grapples with the impact of foot-and-mouth disease (FMD) on the livestock industry.
“In these turbulent times, when we are facing the challenges of foot-and-mouth disease, fish can become a good alternative source of protein. Given that many Namibians do not have refrigerators, dried fish is a practical option for households to meet their protein needs,” Ipinge said.
He said the ability to preserve fish without refrigeration could make dried fish particularly suitable for households with limited access to electricity and cold-storage facilities.
Arandis Dry Fish Factory currently markets naturally dried horse mackerel, packaged in three-kilogram boxes, with products available in different size categories.
The company’s N$1.4 million investment in drying equipment is aimed at improving its processing operations through technology designed to reduce drying times, improve product consistency and limit contamination associated with traditional open-air drying.
Unlike conventional sun-drying methods, which can take between two and three days depending on weather conditions, heat-pump drying systems can potentially reduce processing times to between eight and 18 hours, depending on fish size, moisture content and operating conditions.
The technology uses a sealed stainless-steel chamber in which fish is placed on trays and dried through a combination of controlled heating, air circulation and moisture removal.
Operating temperatures of approximately 35°C to 55°C allow moisture to be extracted without exposing the fish to excessive heat that could affect its texture and quality.
The system also removes moisture from circulating air, creating controlled drying conditions that can help processors achieve more consistent results while reducing dependence on favourable weather.
For local processors, the technology offers an opportunity to increase production cycles, reduce spoilage risks and improve the quality of dried fish supplied to domestic and regional markets.
The enclosed processing environment also reduces exposure to dust, insects and rain, addressing some of the hygiene challenges associated with open-air fish drying.
Heat-pump systems can also offer lower electricity consumption than conventional electric resistance dryers, although actual savings depend on equipment specifications, processing volumes and operating conditions.
The investment could enable the factory to handle larger volumes of raw fish and produce more consistent products for formal retail and wholesale markets.
Beyond processing, the Arandis operation has the potential to support employment across fish handling, preparation, drying, packaging, storage and distribution.
The company’s activities could also create opportunities for local suppliers, transport operators, packaging businesses and distributors involved in moving processed fish to consumers.
Arandis Dry Fish Factory targets households, market vendors, restaurants, takeaway businesses, wholesalers and potential export buyers, positioning dried horse mackerel as a locally processed product with opportunities for wider commercial distribution.
The company says its processing approach focuses on maintaining product quality, hygiene and nutritional value without the use of preservatives.
The development highlights opportunities for smaller Namibian businesses to participate in fisheries value addition through processing technologies that can extend product shelf life, reduce post-harvest losses and improve marketability.
While the company has confirmed the N$1.4 million investment in the drying machine, it has not disclosed its current production capacity, number of employees or projected employment opportunities.
The extent to which the investment will increase output and employment will depend on production volumes, market demand and the company’s ability to expand its processing operations.
